A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome

Background: The impact of poor diet on growth and development in children with a food allergy is well-recognized and researched. Food allergy is an increasing problem in adults, as are food intolerances. Another issue is the rising number of individuals adopting a vegetarian or vegan lifestyle. Stud...

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Main Authors: Isabel J. Skypala, Cecile F. Taylor, Anthony Pallister, Guy W. Scadding
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-11-01
Series:Frontiers in Allergy
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/falgy.2021.765029/full
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author Isabel J. Skypala
Isabel J. Skypala
Cecile F. Taylor
Anthony Pallister
Guy W. Scadding
Guy W. Scadding
author_facet Isabel J. Skypala
Isabel J. Skypala
Cecile F. Taylor
Anthony Pallister
Guy W. Scadding
Guy W. Scadding
author_sort Isabel J. Skypala
collection DOAJ
description Background: The impact of poor diet on growth and development in children with a food allergy is well-recognized and researched. Food allergy is an increasing problem in adults, as are food intolerances. Another issue is the rising number of individuals adopting a vegetarian or vegan lifestyle. Studies evaluating the diet of adolescents and adults with food allergy against controls suggest their dietary intakes are similar. We wished to evaluate all patients attending a food allergy clinic to determine whether there were dietary and nutritional differences between those with a food allergy or a food intolerance.Methods: All adults newly referred to a secondary care food allergy clinic in a UK hospital, in a 1-month period, were included in the study. Prior to their appointment, those who consented to take part had their height and weight documented and an assessment made of their habitual food intake. Their subsequent diagnosis was reviewed, and results for those with a confirmed diagnosis of food allergy were compared to those with a food intolerance or where the cause of symptoms was unknown.Results: Thirty subjects were recruited, with full results available for 29 subjects, 15 of whom (52%) were diagnosed with a new/existing food allergy (FA). For the whole cohort, dietary intake was sufficient for protein, and most vitamins and minerals, whereas energy, carbohydrate, unsaturated fat and fiber intakes were well-below the reference range. Those with a FA had lower intakes of iron, zinc and vitamin B12 compared to those with no FA. In addition, iron and energy intakes were depleted in those avoiding nuts, and wheat avoidance was linked to a lower intake of riboflavin.Conclusion: The results from this small exploratory study suggest that whilst the majority of nutrients in the diet are sufficient in adults presenting to the food allergy clinic, intakes of energy and fiber may be below the reference range. Those with a food allergy are more likely to have a reduced intake of iron, zinc and vitamin B12. As others have demonstrated, the exclusion of specific food groups can also affect nutritional intakes.
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spelling doaj.art-2d2ff184b8fd423d9f02b17ce112c3bf2022-12-21T19:51:43ZengFrontiers Media S.A.Frontiers in Allergy2673-61012021-11-01210.3389/falgy.2021.765029765029A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic OutcomeIsabel J. Skypala0Isabel J. Skypala1Cecile F. Taylor2Anthony Pallister3Guy W. Scadding4Guy W. Scadding5Department of Allergy and Clinical Immunology, Royal Brompton & Harefield Hospitals, Guy's and St. Thomas' NHS Foundation Trust, London, United KingdomDepartment of Allergy and Clinical Immunology, Imperial College, London, United KingdomDepartment of Nutrition and Dietetics, Royal Free Hospital, London, United KingdomDepartment of Nutrition and Dietetics, Kettering General Hospital, Kettering, United KingdomDepartment of Allergy and Clinical Immunology, Royal Brompton & Harefield Hospitals, Guy's and St. Thomas' NHS Foundation Trust, London, United KingdomDepartment of Allergy and Clinical Immunology, Imperial College, London, United KingdomBackground: The impact of poor diet on growth and development in children with a food allergy is well-recognized and researched. Food allergy is an increasing problem in adults, as are food intolerances. Another issue is the rising number of individuals adopting a vegetarian or vegan lifestyle. Studies evaluating the diet of adolescents and adults with food allergy against controls suggest their dietary intakes are similar. We wished to evaluate all patients attending a food allergy clinic to determine whether there were dietary and nutritional differences between those with a food allergy or a food intolerance.Methods: All adults newly referred to a secondary care food allergy clinic in a UK hospital, in a 1-month period, were included in the study. Prior to their appointment, those who consented to take part had their height and weight documented and an assessment made of their habitual food intake. Their subsequent diagnosis was reviewed, and results for those with a confirmed diagnosis of food allergy were compared to those with a food intolerance or where the cause of symptoms was unknown.Results: Thirty subjects were recruited, with full results available for 29 subjects, 15 of whom (52%) were diagnosed with a new/existing food allergy (FA). For the whole cohort, dietary intake was sufficient for protein, and most vitamins and minerals, whereas energy, carbohydrate, unsaturated fat and fiber intakes were well-below the reference range. Those with a FA had lower intakes of iron, zinc and vitamin B12 compared to those with no FA. In addition, iron and energy intakes were depleted in those avoiding nuts, and wheat avoidance was linked to a lower intake of riboflavin.Conclusion: The results from this small exploratory study suggest that whilst the majority of nutrients in the diet are sufficient in adults presenting to the food allergy clinic, intakes of energy and fiber may be below the reference range. Those with a food allergy are more likely to have a reduced intake of iron, zinc and vitamin B12. As others have demonstrated, the exclusion of specific food groups can also affect nutritional intakes.https://www.frontiersin.org/articles/10.3389/falgy.2021.765029/fulldietnutritionadultallergyintolerance
spellingShingle Isabel J. Skypala
Isabel J. Skypala
Cecile F. Taylor
Anthony Pallister
Guy W. Scadding
Guy W. Scadding
A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
Frontiers in Allergy
diet
nutrition
adult
allergy
intolerance
title A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
title_full A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
title_fullStr A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
title_full_unstemmed A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
title_short A Pilot Study to Evaluate the Dietary Intake of Adults Attending a Food Allergy Clinic, and Compare the Results Against the Final Diagnostic Outcome
title_sort pilot study to evaluate the dietary intake of adults attending a food allergy clinic and compare the results against the final diagnostic outcome
topic diet
nutrition
adult
allergy
intolerance
url https://www.frontiersin.org/articles/10.3389/falgy.2021.765029/full
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